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This classic French beef stew is the ultimate comfort food. Slow-cooked in a rich wine-based broth, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce—perfect for chilly nights.
This Traditional Beef Stew Recipe classic French beef stew is the most popular recipe on my site with more than 3,000 5-star reviews-and for good reason! It is, simply, so phenomenally delicious and the ultimate cold-weather comfort food. Fabbits of wonderfully marbled beef are seared in a hot pan then very gently braised with garlic and onions in a rich wine-based broth. After hours, the meat becomes fork tender and bathed in a deep flavour sauce. This stew is mostly a set-it-and-forget-it affair and takes some time to prepare. Feel free to make it a day or two in advance-the flavor really improves as it sits.
This beef stew recipe is very versatile in terms of serving, so you can put it over a crusty loaf or popovers to soak up all that rich, unctuous sauce. It’s also great over mashed potatoes, buttered egg noodles, or creamy polenta if you want to add an extra layer of heartiness. You can balance the richness by accompanying the stew with a simple green salad for a lighter touch.
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Traditional Beef Stew Recipe
Servings
6
servingsPrep time
30
minutesCooking time
4
hoursCalories
539
kcalIngredients
3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7Â cloves garlic, peeled and smashed
Fresh chopped parsley, for serving (optional)
½ teaspoon dried thyme
1Â bay leaf
2 cups water
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
1½ teaspoons sugar
2 cups beef broth
2 tablespoons balsamic vinegar
2 cups dry red wine
¼ cup all-purpose flour
1½ tablespoons tomato paste
Directions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
Notes
- If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
Make-Ahead/Freezer-Friendly Instructions:Â
Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories539
- % Daily Value *
- Total Fat
18g
28%
- Saturated Fat 6g 30%
- Cholesterol 143mg 48%
- Sodium 1189mg 50%
- Total Carbohydrate
32g
11%
- Dietary Fiber 4g 16%
- Sugars 8g
- Protein 54g 108%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
